Chicken Liver Pâté with Balsamic Onions
I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pâté—and it’s so easy. Top this combo with some onions braised in balsamic vinegar and you’ve got yourself a super Tuscan!
Recipe information
Yield
serves: 6 to 8
Ingredients
for the onions
for the pâté
Preparation
FOR THE ONIONS
Step 1
Coat a large sauté pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
Step 2
Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
FOR THE PÂTÉ
Step 3
Coat a large sauté pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
Step 4
Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
Step 5
Transfer the mixture to a food processor and purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.
note
Step 6
If you have leftover balsamic onions, these are yummy on sandwiches or on their own—they add a sweet-sour tang to lots of thangs!
